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Messages - narvin

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901
All Grain Brewing / Re: Alpha Amylase conversion post mash
« on: August 02, 2013, 06:20:19 AM »
Perhaps if you sparge hotter you would be able to carry more unconverted starches over to the kettle?  There's always the risk for tannin extraction, but keeping the proper pH seems to be the biggest key to avoiding problems.

902
Saison was at the height of fermentation last night and hit 88. 



 :o

Don't worry, it's 565  ;D.  I split the batch with the new Belle dry saison yeast, so we'll see how that one tastes when fermented like wine.

903
Saison was at the height of fermentation last night and hit 88. 

Where we're going, we don't need roads.

904
Classifieds / Re: ISO 1 GABF Friday or Saturday ticket
« on: August 01, 2013, 07:39:44 AM »
Check craigslist and bring your life savings.

905
Ingredients / Re: Quality of Canadian Malt
« on: July 31, 2013, 01:28:24 PM »
I think CMC malts would be a good sub for any American malt.

906
Ingredients / Re: Quality of Canadian Malt
« on: July 31, 2013, 01:19:17 PM »
What malt is it?  For a domestic malt, I prefer Canada Malting Company to Briess.

907
Did a summer saison with spelt on Sunday.  After I get back from vacation, I'll be making more lambic wort.  I picked up about 20 pounds total of raw grain at the health food store for these batches.

909
Events / Re: GABF and Craigslist
« on: July 30, 2013, 10:41:22 AM »
GABF's too popular, nobody goes anymore.

910
The Pub / Re: I like>>>>
« on: July 30, 2013, 09:07:45 AM »

911
Ingredients / Re: The "Truth" About Commercial Beer.
« on: July 28, 2013, 01:59:02 PM »
I hear they throw feces all over your organic vegetables  :o

Yes, but it is ORGANIC feces!


Just wait till GMO feces comes out.  You'll have to pay Monsanto on a per-crap basis!

912
Ingredients / Re: The "Truth" About Commercial Beer.
« on: July 28, 2013, 10:57:31 AM »
I hear they throw feces all over your organic vegetables  :o

913
Ingredients / Re: The "Truth" About Commercial Beer.
« on: July 27, 2013, 04:06:02 PM »
Fish bladders???  What, are they trying to make their crappy mass produced beer taste like traditional cask ale?

 

914
Equipment and Software / Re: Brun' Water Profile?
« on: July 27, 2013, 02:00:30 PM »
So does the gypsum go in before the mash, or after the mash? And is it desirable to use RO water and build because this seems pretty "light" vs my tap water?

I usually add the minerals proportionally to the mash ad the sparge water.  If you need to lower your mash pH even more, you can add all the salts to the mash.

915
Equipment and Software / Re: Brun' Water Profile?
« on: July 27, 2013, 08:44:52 AM »
I like some hop presence in my Saisons, so I also favor the sulfate.  After a gypsum addition, this is what my water looks like:

57.9   Calcium (mg/l)   
8.0   Magnesium (mg/l)   
21.0   Sodium (mg/l)   
83.6   Sulfate (mg/l)   
48.0   Chloride (mg/l)   
59.0   Bicarbonate (mg/l) *   

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